Ramos Milk Punch

Garnish: Grated nutmeg

Serve in a punch bowl over a large Ice Cube, and ladle in to punch cups.

When sitting out in the gorgeous Spring sunshine yesterday with friends and family, I asked my boyfriend (known in the alcohol World as FutureGreg) if he could make drinks for everyone.  Having just booked our tickets to Tales of the Cocktail in Louisiana, we decided he should make a ‘New Orleans’ style drink, and The Ramos Gin Fizz was suggested.  Seeing as there was a larger group of people over for Easter/Passover celebrations, he decided to make a punch bowl instead.

The Milk Punch he created was deliciously creamy and extremely refreshing, it had an ice cream soda/creamsicle flavor to it and was sweet but balanced. It is almost identical (minus the egg white) to the Ramos Gin Fizz recipe, which dates back to 1888 when Henry C. Ramos created the drink (originally referred to as the ‘New Orleans Fizz’) at Imperial Cabinet Saloon, NOLA.  They both have a very similar taste however the lack of egg white in the Milk Punch makes it lighter in consistency and I think slightly easier to drink.

The above recipe is a great option for parties, as the quantity serves approximately 10 people.  If you have an event coming up, this is a pretty easy punch to create and a great option for summer. Enjoy!